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Spatchcock Chicken on Large

JRWhitee
JRWhitee Posts: 5,678
in Poultry
Seeing all these spatchcocks I had to do one as well. Seasoned with John Henry's Texas Chicken Tickler cooked on raised grid at 400 with some apple chips. I pulled it with the thighs at 180 and the breast 158. This was the best spatchcock I have done yet. The white meat, my favorite, was perfect very very juicy. All my friends crack up when I talk about spatchcock, I tell them they wish they had spatchcock!
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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Comments

  • caliking
    caliking Posts: 19,779
    Yum yum ! I want to try some of the John Henry rubs, but SWMBO mandated that I need to empty out the pantry a bit first.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JRWhitee
    JRWhitee Posts: 5,678
    caliking said:
    Yum yum ! I want to try some of the John Henry rubs, but SWMBO mandated that I need to empty out the pantry a bit first.
    Hide some of them. :))
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • RAC
    RAC Posts: 1,688
    Looking good!

    Ricky

    Boerne, TX

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  • U_tarded
    U_tarded Posts: 2,083
    caliking said:
    Yum yum ! I want to try some of the John Henry rubs, but SWMBO mandated that I need to empty out the pantry a bit first.
    i am a closet rub hoarder.  my dealer has john henry and i always grab at least one (he has like 10 different ones there).  and any time i see something interesting i grab it, the wife said enough is enough, now i have rubs hidden because i can't stop!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    caliking said:
    Yum yum ! I want to try some of the John Henry rubs, but SWMBO mandated that I need to empty out the pantry a bit first.

    I started keeping the over fill in my eggin drawer. SWMBO never gets in my eggin drawer :D

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JRWhitee
    JRWhitee Posts: 5,678
    I am a rub hoarder too but I'm not in the closet I came out a while ago.  :-O
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • caliking
    caliking Posts: 19,779
    She hasn't found the stash in the laundry room yet... I'm pathetic :-\"

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JRWhitee
    JRWhitee Posts: 5,678
    I can't walk into a new store without buying a new rub.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Dave in Florida
    Dave in Florida Posts: 1,157
    So many rubs to try...so little time.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • boboegg
    boboegg Posts: 46
    I noticed your chicken legs were pointed forward toward the handle. How did you get your legs to 180 and your breast to only 158? I thought the hottest part of the grate was near the hinge?  Did you ice the breast first?
    LBGE, Lawrenceville, GA
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  • Village Idiot
    Village Idiot Posts: 6,959
    Looks perfect !!!!  John Henry makes some great rubs.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • JRWhitee
    JRWhitee Posts: 5,678
    boboegg said:
    I noticed your chicken legs were pointed forward toward the handle. How did you get your legs to 180 and your breast to only 158? I thought the hottest part of the grate was near the hinge?  Did you ice the breast first?
    I am not sure, my breasts usually get done first but not this time. I didn't so anything special.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
    Village Idiot said:
    Looks perfect !!!!  John Henry makes some great rubs.
    Thanks Gary, this is my first John Henry rub but I will be trying more.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • TTUEgghead
    TTUEgghead Posts: 23

    I am a huge fan of John Henry's chicken tickler rub. 

    Sorry for the ignorant question from a newbie, but what is it about Spatchcock chicken that makes it so special?  I have never tried one before, I'm just curious and not trying to flame.  Wife and I do beer butt chicken all the time and it's tough to improve on.  I've considered trying Spatchcock but always in the end choose beer butt chicken....

    XL BGE, egghead since 2010

    Favorites: Beer Butt Chicken, Paella, ABT's, Prime Rib

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  • Foghorn
    Foghorn Posts: 10,223
    TTUEgghead said:

    I am a huge fan of John Henry's chicken tickler rub. 

    Sorry for the ignorant question from a newbie, but what is it about Spatchcock chicken that makes it so special?  I have never tried one before, I'm just curious and not trying to flame.  Wife and I do beer butt chicken all the time and it's tough to improve on.  I've considered trying Spatchcock but always in the end choose beer butt chicken....

    Think of it this way.  With beer can chicken the center of the chicken is essentially getting boiled/steamed while the outside it getting baked.  With a spatchcock you cut out the spine and take the part of the bird that gets exposed to the fluid from the beer can and instead expose it to heat from below (either direct or indirect).  It gives the chicken a more grilled/charcoal/fire flavor and less of the steamed/boiled flavor. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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